A different kind of liver

My roommate, Nick, has been working in a farm for a couple months now. One afternoon he called me and since I still have problems understanding English over the phone I only got that I’d be getting some free organ meats from a grass-fed cow. YES!

I considered first doing just liver and onions but I realized I didn’t have enough onions, so I moved onto the next easiest thing you can do with liver: liver with bay and onions. The idea is to fry some onions, then fry the liver, then add some wine and let the liver stew in it. Ah, and some bay leaves, obviously.

I have to admit that since the liver was presliced I found it easier to cook, since it was stewed more uniform. If you don’t have wine (like I did that night) you can always use broth as a substitute. Surprisingly enough, this is a dish that requires very little salt when using broth since that has a fair amount of it – but if you are using wine you may need to add a bit more just to bring out the flavors.

Also, I found the taste to be milder than my usual lamb liver. I have to admit I like lamb liver more, but this was definitely tasty. Now, if I can convince my roommate to give me more free meat…